"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich

Beef Kelaguen (ke la gwen) Recipe

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This recipe for Beef Kelaguen (ke la gwen), by , is from The Hartwell Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
MeShawn Fowler
Added: Tuesday, March 14, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. lean beef (I personally like London Broil)
2 tsp. green or yellow onion, chopped
1/4 c. lemon juice
4 small chili peppers (or hot pepper of choice)
1 tsp. salt
1 tsp. Soy sauce (for flavor and color)

Directions:
Directions:
Slice the beef into thin strips, approximately 1 or 2 inches long and place in a bowl. Mix in the remaining ingredients. Put into the refrigerator and allow the mixture to soak for a couple of hours or until the meat looks cooked.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
In this recipe, the meat is cooked by the acid in the lemon juice. All ingredient measurements are approximate, and can be adjusted to suit your taste. This is a classic recipe back home in Guam (a U.S. Territory west of Hawaii) and is great as a chaser when you're sitting around having a few beers. Serve with Tatiyas (Guamanian style tortillas) for a tasty meal!

 

 

 

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